Fragrant and full of goodness, this fast pasta is tossed with an easy DIY pesto that’s deliciously nutty thanks to the addition of walnuts. Nutrient-rich with legumes and greens, give yourself a high-five as you sit down to enjoy this new vego classic.
Cook pasta in a large saucepan of salted, boiling water for 8-10 minutes or until the pasta is al dente. Drain, reserving 40ml (2 tablespoons) pasta cooking water.
Drain chickpeas. Pick basil leaves from their stems. Dice zucchini. Peel garlic.
Finely grate zest of lemon and juice. Place most of the basil (reserving a few leaves to garnish), walnuts, lemon zest and juice, 1/2 the parmesan, 40ml (2 tablespoons) olive oil and garlic in a small food processor or blender and blend until just combined. Season with salt and pepper and set aside.
Heat remaining olive oil in a large frypan over medium-high heat. Add zucchini and cook for 3-4 minutes or until just tender.
Add pasta, chickpeas, pesto and reserved pasta water to zucchini and stir to combine.
Stir through baby spinach leaves until just wilted and warmed through. Toss pasta with reserved basil leaves and remaining parmesan. Toss salad leaves with your favourite dressing. Serve bowls of pasta with salad on the side.